Tri-tip has become one of my go-to cuts when I’m grilling for family or friends. It’s that triangular piece of beef from the bottom sirloin—nothing fancy, but it has enough marbling to stay juicy without being overly fatty.
What I appreciate most is how forgiving it is. You don’t need complicated techniques or expensive equipment. Just good seasoning, moderate heat, and a little attention to timing. If you’ve never cooked tri-tip before or you’re looking to improve your results, I’ll walk you through what’s worked reliably for me.
Table of contents
Easy Grilled Tri Tip
This recipe keeps things simple because tri-tip doesn’t need much fuss. The meat itself has a strong beefy flavor, so I use a straightforward seasoning that enhances rather than covers it up. The marbling does most of the work in keeping things tender.
What makes this cut practical is its size—it’s substantial enough to feed several people but cooks faster than larger roasts. You can serve it as the main course with traditional sides, slice it thin for sandwiches, or chop it up for salads. I’ve done all three, and it works well each time.
What You’ll Need
- Tri-Tip Roast
- Steak Rub (you can use store-bought or follow my recipe below to make your own)
Basting Liquid
- Olive Oil
- Red Wine Vinegar
- Garlic
🌿 Chimichurri Sauce Recipe (Optional)
- 1 cup fresh parsley, finely chopped (flat-leaf preferred)
- ¼ cup fresh oregano, finely chopped (or 1 tbsp dried oregano)
- 4 cloves garlic, finely minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice (optional for brightness)
- ½ teaspoon red pepper flakes (adjust to taste)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
How to Grill Tri Tip
Step 1: Prep The Meat
Trim off the fat cap from the tri-tip. If marinating, mix up your marinade ingredients and let the roast soak for at least 1 hour or up to 48 hours for a more intense flavor.
Step 2: Season Generously
Preheat your grill to medium heat, around 350°F.
Coat the tri-tip thoroughly with your beef rub. If you are not using a store-bought rub, combine the spices below to make your own rub.
- 2 tbsp kosher salt
- 2 tbsp ground black pepper
- 3 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 2 tsp dried thyme
- 2 tsp dried rosemary
Step 3: Cook The Tri-Tip and Make Chimichurri
Place the tri-tip on the grill’s indirect heat side. Close the lid and cook for 30-40 minutes, flipping the roast every 6-7 minutes. After each flip, brush the roast with basting liquid to keep it moist and flavorful.
While the meat is cooking, make your chimichurri. Finely chop the parsley, oregano, and garlic. You can also pulse them in a food processor for a more uniform texture—don’t puree.
In a small bowl, whisk together olive oil, red wine vinegar, and lemon juice (if using). Stir the herbs and garlic into the oil and vinegar mixture. Add red pepper flakes, salt, and pepper. Mix well.
Let the chimichurri sit at room temperature for at least 15–30 minutes to let the flavors meld.
Step 4: Sear for the Perfect Finish
Once the internal temperature hits 120°F, move the roast to the direct heat side. I find that my cast iron pan on the stovetop gets a hotter temperature, so I take my steak inside and sear it there. Sear for 2-3 minutes on each side until it reaches your desired doneness.
Step 5: Let it Rest and Slice
Remove the tri-tip from the grill and let it rest for 10 minutes. Slice against the grain for maximum tenderness and serve!
What Temperature to Cook At
Set your grill to medium heat, around 350°F, and cook the tri-tip over indirect heat. See the table below for when to move your steak to the direct heat for different types of doneness. Always use a meat thermometer for accuracy, and remember that the temperature will rise slightly as the meat rests.
What Internal Temperature You Need to Reach For Grilled Tri-Tip
Achieve your ideal doneness by following these temperature tips for cooking tri-tip.
| Doneness | Move to Direct Heat at | Final Temperature |
|---|---|---|
| Rare | 115°F | 125°F |
| Medium Rare | 125°F | 135°F |
| Medium | 135°F | 145°F |
| Medium Well | 145°F | 155°F |
| Well Done | 150°F | 160°F |
Using a meat thermometer ensures accuracy. Remember to let the roast rest, as the temperature will rise a few degrees during that time.
How To Store Leftovers and Reheat
To store the leftover grilled tri-tip, let it cool to room temperature, then wrap it tightly in aluminum foil or place it in an airtight container.
Store the leftovers in the refrigerator for up to 3-4 days. If you’d like to keep them longer, freeze the tri-tip in a freezer-safe bag or container; it will stay fresh for up to 3 months.
To reheat, thaw the frozen tri-tip in the fridge overnight. For best results, gently reheat the meat in a covered skillet over low heat or in the oven at 250°F until warmed through, preserving its tenderness and preventing drying.
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🍽️ What To Serve With Grilled Tri-Tip
Although you can serve almost any dish with grilled tri-tip, the best side dishes to pair with it are listed below.
Grilled Tri Tip
Ingredients
- 2-3 pound tri-tip roast fat cap removed
- 3 tablespoons beef rub or use my homemade rub below
Basting Liquid:
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 6 cloves garlic finely chopped
Optional Marinade:
- ½ cup soy sauce or liquid aminos
- ½ cup lime juice
- 2 tablespoons pure maple syrup
- 2 tablespoons avocado oil
- 5 cloves garlic minced
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Homemande Beef Rub
- .5 tbsp kosher salt
- .5 tbsp ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- .5 tbsp smoked paprika
- 2 tsp dried thyme
- 2 tsp dried rosemary
Instructions
- Trim off the fat cap from the tri-tip.
- If marinating, mix up your marinade ingredients and let the roast soak for at least 1 hour or up to 48 hours for a more intense flavor.
- Preheat your grill to medium heat, around 350°F.Coat the tri-tip thoroughly with your beef rub. If you are not using a store-bought rub, combine the spices below to make your own rub.
- Place the tri-tip on the grill’s indirect heat side.
- Close the lid and cook for 30-40 minutes, flipping the roast every 6-7 minutes. While the meat is cooking, make your chimichurri. Finely chop the parsley, oregano, and garlic. You can also pulse them in a food processor for a more uniform texture—don't puree.In a small bowl, whisk together olive oil, red wine vinegar, and lemon juice (if using). Stir the herbs and garlic into the oil and vinegar mixture. Add red pepper flakes, salt, and pepper. Mix well.
- After each flip, brush the roast with mopping liquid to keep it moist and flavorful.
- Once the internal temperature hits 120°F, move the roast to the direct heat side.
- Sear for 2-3 minutes on each side until it reaches your desired doneness.
- Remove the tri-tip from the grill and let it rest for 10 minutes.
- Slice against the grain for maximum tenderness and serve!
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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